This 3-bean chili recipe is a great low-carb alternative that is also rich in magnesium and helps with insulin resistance.
Try this Three-Bean Chili Recipe!
This easy to follow three-bean chili dish is within the guidelines of the 80/20 rule. Enjoy!
3 cloves of garlic
1 fresh red chili
1 yellow pepper
One bunch of scallions/spring onions
1 x 400g can of kidney beans
1 x 400g can of butter beans
1 x 400g can of black beans/chickpeas
2 tablespoons of oil
2 x 400g cans of chopped tomatoes
100g tomato puree (6 tablespoons)
1 tablespoon maple syrup
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons tamari/soy sauce
½ teaspoon smoked paprika
The juice of 1 lime
1 teaspoon of sea salt
½ teaspoon freshly ground black pepper
- Peel and finely chop the garlic. Finely slice the chili, removing the seeds if you don’t like it spicy. Deseed the yellow pepper and finely chop. Finely slice the scallions and drain and rinse the beans/chickpeas.
- Put the oil into a large saucepan over a high heat. Once the pan is hot, add the garlic, chili, yellow pepper and scallions, and cook for 2/3 minutes, stirring regularly.
- Now add all the remaining ingredients and bring to the boil, stirring regularly. Remove from the heat and serve with chopped fresh coriander or chives, some sliced avocado and/or natural plain soya yogurt, topping it all with some chili flakes.
Fresh coriander or chives
Natural plain soya yogurt
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Mike Dorfman is BS in Biochemistry from the University of Colorado. Mike’s has worked as a personal trainer for Gold’s Gym and helped many clients achieve their weight-loss and fitness goals.
To health first, weight-loss second. Mike and Tetrogen are here to help you make the transition to the healthier, happier, and thinner you!
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